Inventions: Safety Spice

Scientists are testing an antibacterial powder, known simply as "the spice," that you can sprinkle on meals to block the harmful effects of foodborne bacteria.

Dec 1, 2005

UNIVERSITY OF ALBERTA chemist Hoon Sunwoo has invented an antibacterial powder, known simply as "the spice," that you can sprinkle on meals to block the harmful effects of foodborne bacteria. The spice is a cocktail of antibodies called immunoglobulin Y (IgY), which accumulate in the egg yolks of hens injected with common bacteria such as E. coli, salmonella, and Listeria. Freeze-dry the yolks and you've got a flavorless, odorless powder for use at any level of the supply chain, from meat factories to salad bars to your own kitchen. And it would serve as a boon for travelers in foreign countries where it's difficult to guarantee food is prepared safely. Critics worry that a cure-all spice for bacteria will make food handlers lazy, but Sunwoo imagines it working alongside sanitary practices. Assuming no surprises arise from human trials scheduled to start in Canada next spring, the spice could be available in 2005.

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